cookbook7


		Hallows, Samhian October 31st Upon that night, when fairies light On Cassilis Downans dance Or ow're the lays, in splendid blaze On sprightly coursers prance Or for Colian the route is ta'en Beneath the moon's pale beams There up the cove to stray and rove Amang the rocks and streams. ---Robert Burns

	Samhian Cakes 4 cups flour 1-1/2 cups raisins 1/2 teaspoon salt 1 cup dried apricots 1/2 teaspoon nutmeg 1/4 cup candied orange peel 1/4 cup butter 1 tablespoon granulated yeast 1-1/4 cups milk 2 eggs, beaten Mix flour, salt and nutmeg in bowl. Cut butter, then ad sugar and yeast. Warm milk until lukewarm, stir in eggs and add this to dry mix, stirring until dough is stiff but workable. Fold in fruit and form dough into a ball. Place in greased 9-inch round baking pan (at least 3 inches deep) and press down dough so that dough is evenly spread and fills about half the pan. Place tour tokens evenly around the dough, enough for 1 person, making sure none of them will melt in the oven. Bake at 425 degrees for about 20 minutes, then reduce your setting to 350 and finsh baking for 1 hour. Remove immediately and turn onto a rack. Brush with honey and butter while warm.

Apple Ginger Beer 1 gallon apple juice 4 cups sugar 1 sliced lemon 1 sliced orange 2 ounces ginger root, bruised 1-1/2 ounces cream of tartar 1/2 package active yeast Boil all ingredients together, except for the yeast, until well mixed. Allow to cool to lukewarm and add yeast (dissolved in tepid water). Stir it only enought to mix yeast, then cover with a thick towel and let it sit. This mixture usually begins to bubble within 3 hours. Strain off the orange and lemon the next day (retaing the friut portion for conserves). Allow to sit for another 24 hours before straining and bottling. Screw top bottles are best because they allow you to bleed off excess pressure from fermentation periodically (once a day for a week is good) Ginger beer may be drunk immediately, but is best served w3ithin 2 weeks to a month.